Crispy Bang Bang Chicken Skewers with Sweet Sriracha Mayo Tips, FAQ & printable recipe

Tips for success

For the crispiest results, double-coat the chicken: after the first coat of cornstarch, let it sit for 5 minutes, then dip it in a little more cornstarch mixed with a pinch of salt. This creates an extra-thick crust that stays crunchy longer.

Also, make sure the chicken is thoroughly coated before frying—any bare spots will become tough and dry. If you're making a large batch, keep the fried skewers warm in a 200°F (95°C) oven while you finish frying the rest, but do not cover them or they'll steam and lose their crunch.

When brushing on the sauce, use a light hand. Too much sauce can overwhelm the crispy coating and make it soggy. You can always add more, but you can't take it away. Serve any extra sauce on the side for dipping.

If you want to add a little heat to the sauce, stir in a pinch of cayenne pepper or a few drops of hot sauce. For a sweeter version, increase the honey or add a splash of rice vinegar for tang. The sauce is also great on fried shrimp, tofu, or even as a spread for sandwiches.

Variations

• Spicy Garlic: Add 2 minced garlic cloves to the marinade and increase the sriracha to 3 tablespoons for an extra kick. Finish with a sprinkle of crushed red pepper flakes for more heat.
• Honey Mustard: Swap the sriracha for 2 tablespoons of Dijon mustard and add an extra tablespoon of honey. This version is sweeter and tangier, with a golden sauce that's family-friendly.
• Coconut Crunch: Add 1/2 cup shredded coconut to the cornstarch mixture for a tropical twist. Toast the coconut lightly before mixing to enhance its flavor. The coconut adds a subtle sweetness and extra crunch.
• Baked Version: For a lighter option, bake the skewers in a 425°F (220°C) oven on a wire rack set over a baking sheet for 20-25 minutes, turning once, until golden and cooked through. Brush with sauce during the last 2 minutes.

Storage and make-ahead

Fridge

Store leftover skewers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-10 minutes.

Freezer

Freeze cooked skewers in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat leftover skewers in a 350°F (175°C) oven for 5-10 minutes until hot and crispy. Avoid microwaving to maintain texture.

Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for about 5-10 minutes, until heated through.

The coating will soften slightly, but the flavor will still be delicious. Avoid microwaving, as it will make the chicken rubbery and the coating soggy. If you have leftover sauce, it keeps in the fridge for up to a week and can be used as a dip for other dishes.

You can prepare the marinated chicken and thread it onto skewers up to 24 hours in advance. Keep the skewers covered in the refrigerator. The sauce can also be made ahead and stored in an airtight container in the fridge for up to a week.

When you're ready to cook, simply heat the oil and fry the skewers—the prep work is already done. This makes it easy to serve these as a quick appetizer or weeknight dinner without much fuss.

Serving ideas

These bang bang chicken skewers are perfect as a party appetizer, served on a platter with extra sauce for dipping. They also make a fun main course when paired with steamed rice and a simple cucumber salad. For a game-day spread, serve them alongside other finger foods like spring rolls or fried wontons. The sweet-spicy sauce pairs well with a cold beer or a fruity cocktail.

For a more substantial meal, slide the chicken off the skewers and serve them over a bed of greens or in a lettuce wrap. You can also chop the chicken and use it as a filling for tacos or rice bowls. The leftovers are great the next day, cold or reheated, as a protein-packed snack. No matter how you serve them, these skewers are sure to be a hit with anyone who loves crispy, saucy chicken.

Frequently asked questions

Recipe card

Crispy Bang Bang Chicken Skewers with Sweet Sriracha Mayo

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 600 g boneless chicken thighs, cut into chunks
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1 egg white
• 50 g cornstarch
• 8 wooden skewers, soaked in water
• 100 g mayonnaise
• 3 tbsp sweet chili sauce
• 2 tbsp sriracha sauce
• 1 tbsp honey
• 2 tbsp sliced scallions
• 1 tbsp toasted sesame seeds

Instructions

1. In a large bowl, combine the chicken chunks with soy sauce, garlic powder, and egg white. Mix well until every piece is coated. Sprinkle the cornstarch over the chicken and toss again until the pieces are evenly dusted and the marinade clings to the meat. Cover and refrigerate for at least 15 minutes, or up to 2 hours, to let the flavors meld.
2. Thread 4 chunks of marinated chicken onto each soaked skewer, pushing the pieces snugly together. Leave a little space at the bottom for handling. Repeat with the remaining skewers. Place the assembled skewers on a plate and refrigerate while you heat the oil.
3. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey until smooth and glossy. The sauce should be a coral-pink color and easily drizzle. Set aside at room temperature while you fry the chicken.
4. Pour about 2 inches of vegetable oil into a deep, heavy pot. Heat over medium-high until a deep-fry thermometer reads 350°F (175°C). If you don't have a thermometer, a small piece of bread dropped in should sizzle and turn golden in about 30 seconds.
5. Carefully lower 2-3 skewers into the hot oil, depending on the size of your pot. Fry for 5 minutes, turning occasionally, until deeply golden brown and crispy. The chicken should reach an internal temperature of 165°F (74°C). Use tongs to transfer the skewers to a paper-towel-lined plate to drain.
6. While the skewers are still hot, use a pastry brush to coat each one generously with the bang bang sauce. Work quickly so the sauce clings to the crispy coating. Place the glazed skewers on a serving platter.
7. Sprinkle the glazed skewers with sliced scallions and toasted sesame seeds. Serve immediately while the chicken is still hot and crunchy. Enjoy the contrast of the crispy exterior and the juicy interior with the sweet and spicy sauce.

Contains: gluten, eggs, soy, sesame

Estimated nutrition per serving

Calories

540

Protein

32 g

Carbohydrates

18 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.